Five Spice Rum Recipes
FIVE-SPICE RUM
Provided by Matt Lee And Ted Lee
Time P2D
Yield 8 drinks
Number Of Ingredients 6
Steps:
- Uncap rum, and add spices. Replace cap and shake bottle well, then let stand at room temperature for 48 hours.
- Strain rum through a fine sieve, and discard spices. Serve in highball glasses straight up, chilled or on the rocks. (To make AZ's Dark and Ztormy cocktail, pour rum into highball glass and add a splash of ginger beer and a garnish with a wedge of lime.)
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 0 grams, TransFat 0 grams
5-SPICE ON ICE
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Mix 1 cup water with the sugar and 5-spice blend. Heat until dissolved. Strain and let cool. In a lowball glass, pour 1 tablespoon 5-spice simple syrup and the bitters and muddle a kumquat into that action. Add ice, rum and a splash of fernet. Stir in the glass for 20 to 30 seconds, until well-chilled. Sip, then cheer the funk up.
SPICED RUM NO. 5
Steps:
- Combine 1 bottle (750 milliliters) medium-bodied aged rum (such as El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X), 3 allspice berries, 3 cloves, 1 cardamom pod, 1 segment of a star anise pod, 1/2 cinnamon stick, and 1/8 teaspoons freshly ground nutmeg in a lidded 1-quart jar. Twist a 4x1" strip of orange peel (no white pith) just above the mixture to release some of its oils; add peel to jar. Split 1/2 vanilla bean lengthwise; scrape seeds into jar and add bean. Cover jar tightly; shake to combine. Let sit in a dark place for 2 days, shaking once after first day. Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices. Will keep indefinitely if sealed tightly and stored in a dark, dry place.
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